title: Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank.
abstract: Innovations in poultry processing include implementation of antimicrobials in post-chill decontamination tanks. In this study, a total of 160 broiler carcasses were analyzed to evaluate the efficacy of five post-chill water treatments consisting of 0.004% (40ppm) total chlorine, 0.04% (400ppm) or 0.1% (1000ppm) peracetic acid (PAA), and 0.1% (1000ppm) or 0.5% (5000ppm) lysozyme against Salmonella and Campylobacter spp. In addition, sensory analysis was performed to evaluate any associated effects of the antimicrobials on quality attributes of chicken breast meat. Treatment with 0.04% and 0.1% PAA was most effective (P≤0.05) in reducing populations of Salmonella and Campylobacter as compared to the chlorine treatment at 0.004% and lysozyme treatments at 0.1% and 0.5%, as well as the water treatment and the positive control. Treatment with the various antimicrobials was not found to have negative (P≤0.05) impacts on sensory attributes. Results from this study suggest that utilizing PAA as an antimicrobial in a post-chill immersion tank is an effective application for reducing Salmonella and Campylobacter on carcasses while maintaining product quality.
authors.affiliation: Department of Poultry Science, Auburn University, 201 Poultry Science Building, 260 Lem Morrison Dr., Auburn, AL 36849, USA.
authors.forename: G M
authors.initials: GM
authors.lastname: Nagel
authors.forename: L J
authors.initials: LJ
authors.lastname: Bauermeister
authors.forename: C L
authors.initials: CL
authors.lastname: Bratcher
authors.forename: M
authors.initials: M
authors.lastname: Singh
authors.forename: S R
authors.initials: SR
authors.lastname: McKee
mesh_terms: D000818:Animals; D000890:Anti-Infective Agents / Q000494:pharmacology*; D002167:Campylobacter / Q000187:drug effects*; D002713:Chlorine / Q000494:pharmacology; D005511:Food Handling / Q000592:standards*; D005516:Food Microbiology; D007101:Immersion; D008460:Meat / Q000382:microbiology*; D010463:Peracetic Acid / Q000494:pharmacology; D011200:Poultry; D012475:Salmonella / Q000187:drug effects*
chemical_list: D000890:Anti-Infective Agents; D002713:Chlorine; D010463:Peracetic Acid
keywords: Antimicrobials; Campylobacter; Post-chill immersion; Salmonella